The Oat Project Recipes

The Oat Project Recipes

by Healthy Twists

part 1

The lovely team at Mornflake asked us to create 2 family-based recipes for The Oat Project. So we decided to make 2 easy to make recipes with an oaty base and our healthy twist. We then had a fun day at the Mornflake Mill filming the recipe videos.

Banana and blueberry oat bran muffins.

We decided on a tasty banana and blueberry oat bran muffin – this is a great school lunch box filler, break time or afterschool snack. The recipe is fun to make with children as there is weighing, mashing, mixing, baking and munching involved.

The muffins are gluten-free and we’ve used oat bran to replace part of the flour and they are sweetened with a mix of mashed banana and maple syrup.

Preheat the oven to 180℃ fan oven and put the muffin cases into the muffin tray. Peel and mash the bananas.

Sieve the flour and add all the dry ingredients into a large mixing bowl.

Whisk the eggs and nut milk together, add the vanilla extract and maple syrup to the wet ingredients and stir together.

Pour the wet ingredients into the dry and stir to combine thoroughly.

Evenly spoon the muffin mix between the cases and then gently press roughly 7 blueberries in to and on to the top of the muffins. Sprinkle with oat bran and place in the centre of the oven and bake until risen and golden on the top, this will take about 20 to 25 minutes.

Once baked, place on a wire cooling rack and leave to cool for 5 minutes before removing the muffins from the tray. Leave the muffins on the rack to cool completely.

Store in an airtight container for up to 4 days.

Feel free to have a giggle at the banana and blueberry oat bran muffin recipe video!

OK, so we’ll become a little bit more relaxed the more we do of these!